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Balsamic Chicken with Olives and Walnuts


Cooking Light March 2014

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Rate this recipe 4.4/5 (21 Votes)


  • 4 tsp olive oil, divided
  • 12 skinless boneless chicken thighs (about 3 pounds)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 5 medium shallots, quartered (about 2 cups)
  • 1/3 cup balsamic vinegar
  • 1/4 cup unsalted chicken stock
  • 1 Tbsp. lower-sodium soy sauce
  • 1 1/2 tsp brown sugar
  • 3 thyme sprigs
  • 1/3 cup halved pitted Castelvetrano olives
  • 3 Tbsp. chopped walnuts, toasted
  • 1 Tbsp. chopped fresh chives
  • 2 tsp. chopped fresh thyme


Servings 6
Cooking time 33mins


Step 1

1. Heat a Dutch oven over medium-high heat. Add 2 tsp. oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add 6 chicken thighs to pan; cook 6 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining chicken. Repeat procedure with remaining chicken. Remove chicken from pan.

2. Add remaining 2 tsp. oil to pan; swirl to coat. Add shallots to pan; cook 3 minutes or until browned, stirring occasionally. Remove shallots from pan. Add vinegar to pan; cook 10 seconds, scraping pan to loosen browned bits. Add stock, soy sauce, sugar and thyme; cook 30 seconds, stirring constantly. Return chicken and shallots to pan; toss to coat. Reduce heat to low; cook 5 minutes or until chicken is done. Discard thyme. Sprinkle with olives and remaining ingredients.

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